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Tomato Sauce
This lighter take on Marcella Hazan’s iconic tomato sauce uses high-quality canned tomatoes, a halved onion, and butter for a rich, silky pasta sauce made with just 3 ingredients. Makes enough sauce for 1 pound of pasta.
Equipment
- medium pot
Ingredients
- 2 tablespoons butter
- 28 ounce can crushed tomatoes (I highly recommend Tuttorrosso green label or San Marzano whole peeled tomatoes crushed by hand)
- 1 medium onion (peeled and cut in half)
- ¼ teaspoon kosher salt (plus more to taste)
Instructions
- In a medium pot, combine the crushed tomatoes, butter and the onion, ¼ teaspoon kosher salt over medium heat.
- Bring to a boil, then simmer over medium-low heat, covered until the onions are soft, about 30 to 40 minutes.
- Discard the onion (or puree it with tomatoes and add back to the sauce) before tossing the sauce with pasta. This recipe makes enough sauce for 1 pound of pasta.
Notes
How to Freeze Tomato Sauce This sauce freezes beautifully, so it’s worth doubling the batch to have some on hand for busy nights.
- To freeze: Let the tomato sauce cool completely at room temperature. Transfer it to airtight containers, glass jars (leave space at the top for expansion), or freezer-safe zip-top bags laid flat for easy stacking. Label with the date and freeze for up to 3 months.
- To thaw and reheat: Overnight in the fridge: Place frozen sauce in the refrigerator the night before you plan to use it. Quick method: Submerge the sealed bag in a bowl of cool water to speed up defrosting.
- To reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through.
Nutrition
Serving: 1/2 cup, Calories: 74kcal, Carbohydrates: 10.5g, Protein: 2.5g, Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 10mg, Sodium: 330mg, Fiber: 2.5g, Sugar: 5g
- WW Points: 2